Ingredients
- Crust
- 230g nutty wheat flour
- 50g flour
- 85g brown sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/8 tsp cinnamon
- 85g butter
- 64g molasses
- 43g full cream milk
- ½ tsp vanilla
- Filling
- 1 x medium pumpkin
- 1 x cup sugar
- 1,5 tsp ground cinnamon
- 1 x tsp ground cloves
- 1 x tsp ground allspice
- ½ tsp ground ginger
- ½ tsp vanilla extract
- pinch salt
- 4 x eggs
- 600ml fresh cream
Instructions
Crust
- Place flours, sugar, baking powder, baking soda, salt and cinnamon in food processor and pulse till mixed through
- Add butter and pulse until crumb consistency
- Add molasses, milk and vanilla and pulse till ball forms
- Wrap dough and refrigerate for 30 mins
- Roll dough out and press into 24cm x 6cm pie form
- Poke bottom with fork and bake at 180 °C for 20 mins
Filling
- Peel, cut and roast pumpkin till soft
- Puree pumpkin while warm till smooth
- Mix all ingredients together with a mixer
- Pour into crust and bake at 210 °C for 15mins and at 175 °C for 45-60 mins until set and brown on top
- Cool and serve with whipped cream
